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Rice and Grains
Use the rice bowl
and add the required
quantity of liquid to
rice.
Meat and Poultry
Steaming allows all fat
to drip away. Due to
the gentle heat,
choose only lender,
lean cuts of meat.
Trim off all fat.
Thoroughly cook all
meat before serving.
Piece with a knife to
check that the center
is cooked and juices
run clear
Meat suitable for
grilling is ideal for
steaming.
Marinating is
recommended.
Sausages must be completely cooked before steaming.
Food
Type
Rice
White
easy cook
Brown
Rice pudding
Pudding rice
Pasta
Dry white
Dry brown
Beef
1/4 in slices of
rump, sirloin or
fillet steak
Chicken
Boneless
breast
Drumsticks
Lamb
Chops with or
with bone
Loin cut pieces
Pork
Tenderloin, fillet,
loin steaks or loin
chops
Sausages
Frankfurters
(pre-cooked)
knockwurst
Quantity
Cooking
Special notes
time
250ml
20min Water300ml
250ml
49-55min Water300ml
75min 500ml warm milk
90g rice plus
30g caster
sugar
1 litre
35min
1 litre
40min
250g
8-10min Trim off all fat.
Steamed beef has a film
texture
4 pieces
12-15min Remove skin before cooking.
Layer for maximum steam
flow.
4 pieces
20-25min After steaming brown skin
under grill, if desired
4 chops
10-15min Trim off all fat.
1/4 in thick
500g
10-15min Trim off all fat.
500g or
5-10min Trim off all fat.
4 pieces
1/2 in thick
16-18min Pierce skins before steaming
500g
500g
11-13min Pierce skins before steaming
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